If you haven’t made a quiche with a sweet potato crust, it’s time to give it a try! This bacon cheddar quiche is a healthier alternative to a traditional quiche, plus it packs more flavor.
Recipe Overview
Why you’ll love it: If you love quiche but want to make it more nutritious and/or gluten-free, this quiche with sweet potato crust is the perfect solution.
How long it takes: just over an hour
Equipment you’ll need: mandoline or large sharp knife, pie dish, skillet
Servings: 8
You guys know I’m pretty loyal to my mom’s cornmeal crust when it comes to quiche. The crispy texture is perfect for a rich quiche. However, I’m always looking for ways to make my recipes a bit healthier.
I’ve been seeing the idea of a sweet potato crust floating around Facebook and the internet and I knew I had to try it. I love the idea of a healthier and gluten-free version of quiche, plus I’m crazy about sweet potatoes. And dare I say, it’s easier than making a traditional crust?
If you don’t have a mandoline, it might be slightly more time consuming, but I’d definitely advise you to buy a mandoline, and not just for this recipe. A mandoline is such a great tool to have in your kitchen!
About This Bacon Cheddar Quiche
- It’s not as rich as a quiche made with pastry. Quiche alway seems like a bit of a splurge with the pastry crust because after all, pastry is usually made with butter and white flour. You’ll love that the crust in this quiche is made with healthy sweet potatoes. This crust adds so much nutrition instead of merely calories and fat.
- The recipe is versatile. Any quiche filling can be added to the sweet potato crust. You can easily make this recipe vegetarian by omitting the bacon. Try Swiss cheese or another favorite cheese instead of sharp cheddar. Substitute other vegetables for the spinach. Use egg whites instead of whole eggs.
- This quiche reheats well. Make a quiche (or two!) on the weekend and you’ll have breakfast or lunch covered for most of the week. Each slice contains a good amount of protein (13 grams) and is less than 200 calories.
I garnished the quiche with fresh chives because my chive plant is always out of control and I love the mild onion/garlic taste (but the chives are totally optional).
- Refrigerate: Allow quiche to cool to room temperature. Refrigerate in a covered container for up to 4 days.
- Reheat: Gently reheat the baked quiche in the microwave with 50% power until warmed through.
If you’re looking for more breakfast and brunch ideas, you can find lots of them in my breakfast archives or on our sister site, Pancake Recipes. We especially love this French toast recipe!
Interested in a weekly meal plan (it’s free!) that includes this quiche recipe? Take a look at my Meal Plan #43. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
More Quiche Recipes
Bacon Cheddar Quiche with Sweet Potato Crust
Ingredients
- Nonstick cooking spray
- 2 medium sweet potatoes
- 6 ounces center cut bacon, cut into small pieces
- ½ cup diced onion (about 1 small yellow onion)
- 6 ounces baby spinach
- ½ cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 large eggs
- ½ cup (2 ounces) grated extra sharp cheddar cheese
- chives for garnish, optional
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray.
- Peel sweet potatoes and slice very thinly, using a mandoline if possible. Layer sweet potatoes into pie plate, overlapping to completely cover the bottom of the pie plate. To create side of crust, trim the sweet potato slices so they are flat on one side and continue to line the edges of the pie plate, overlapping slices. Continue this process until the pie plate is completely covered, 5 to 7 layers thick. Spray again with nonstick cooking spray or olive oil spray.
- Bake sweet potato crust for 20 minutes.
- Meanwhile, fry bacon pieces in a large skillet over medium heat until browned and crispy. Remove bacon pieces to a paper towel lined plate, reserving 1 tablespoon of bacon grease in pan. Keeping heat on medium, add onion to bacon grease and cook until translucent. Add spinach, cover for 1 to 2 minutes, and then stir until spinach is wilted.
- Whisk eggs and milk in a bowl with salt and pepper until combined.
- When crust is pre-baked, remove from oven; increase oven temperature to 400°F.
- Carefully fill crust with spinach/onion mixture. Sprinkle cooked bacon on top of spinach; add a layer of cheese. Pour egg mixture over spinach, bacon and cheese. If you have too much egg mixture, discard (this will depend on the size of your pie plate and how deep you made your crust).
- Bake at 400°F for 25 minutes or until eggs are set in the middle. Cool for 5 minutes before slicing and serving.
Notes
- For a crispy cheddar top crust, sprinkle additional shredded cheddar cheese on top of the quiche before baking.
- Vegetarian: Omit bacon, fry onions and spinach in 1 tablespoon olive oil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This is absolutely gorgeous! I don’t eat a lot of potatoes these days, but when I do, sweet potato is my choice. I love everything about this recipe and I love your video!
Thank you, Shelby!
I love adding sweet potato to dishes! The crust sounds yummy!
Rachel, I just made your quiche this morning and this recipe is by far one of the best quiches I have ever made. I wasn’t sure if the sweet potato crust was going to turn out, but it adds so much more favor. I also didn’t have onions and I like spicy foods, so I added jalapenos to it instead. The only issue that I had, was that I had to add about 10 more minutes to the cooking time because the middle wouldn’t cook all the way through. But EXCELLENT job with this! I will be sharing this with my friends and co-workers. :)
Oh I’m so happy to hear that, Toni! This comment made my day! Loving the jalapeno addition!
Have you ever made this in advance and re-heated? What about freezing it?
I have reheated leftovers for breakfast but not the entire thing. I don’t think it would freeze well, potatoes typically don’t freeze super well and it would probably get a little watery. I hope you love it!
I made a variation of this for dinner. I had to use soy instead of reg. milk but still turned out fine. I didn’t use bacon but added cooked breakfast sausage and b/c I can’t have dairy did not add cheese. It was very good!!! I realized I didn’t add as many pieces of sweet potato as recipe and next time I will be sure to add more. So good. Thanks.
So glad you liked it! Thanks for taking the time to come back and leave a comment about your experience and changes! :)
I love this recipe so so much! I have made tons of recipes for my boyfriend over the years and this is the ONE recipe he always asks for. Well done!
So glad you btoh like it so much! Thanks for taking the time to come back and leave your feedback!
I was a bit skeptical about the sweet potato crust (don’t get me wrong I love sweet potatoes) but my husband and I had this last night for dinner and we both decided it was a KEEPER (our slang for a meal we would eat again) Thanks for the great recipe.
Oh I’m so glad to hear you liked it! It makes me so happy that it was a keeper for you guys! Thanks for taking the time to come back and let me know.
oh my god Rachel, this looks amazing!!!! I’m currently scouring for brunch dishes for the weekend and this just jumped to the top of my list xo
Not only does this sound incredible, but WOW-the photos are gorgeous! :)
Thank you SO much!
That sweet potato crust looks fabulous!
Thanks Medha!